Preheat the oven to 180 degrees C. Lightly grease a 23cm tart tin.
Line the tart tin with the shortcrust pastry, gently pressing into the base and sides. Allow for some overhang and do not trim any excess pastry at this point. Line the pastry with baking paper and fill with dried beans.
Bake the pastry blind for 10 to 15 minutes. Remove from the oven and discard the beans and baking paper. Trim any excess pastry at this point.
In a saucepan over a high heat bring the cream to the boil then remove immediately from the heat. Stir in the chocolate chips and orange liqueur until melted and the mixture becomes glossy. Pour the mixture into the prepared pastry case and tap the tin on the counter to settle the mixture and dispell any air pockets.
Chill in the fridge for 3 to 4 hours or until the ganache has set. Once set, remove from the fridge, slice and serve.
This tart is quite rich, so I would suggest that to switch things up a little you could serve with homemade ice cream, or even a simple fruit coulis.